In separate bowls, dice the onion, bell pepper and celery stalks. Slice okra into quarter size rounds and set aside. Cut smoked sausage into ½ inch rounds, then quarter the rounds into 4 pieces.
In a medium skillet, saute okra in butter until okra appears dry and browned. Add diced onions and bell peppers until they are tender. Set aside but do not drain.
Bring chicken broth to boil and add Zatarain's gumbo mix, stirring until well blended. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes. Add water as needed to thin the mixture. Serve over hot cooked rice.